Recipe: Jezebel Ham

On the day that celebrates the resurrection of the Savior of the World it is common to serve a glazed ham. I have never understood the correlation between Honey Baked Ham and the salvation of mankind. I mean, it kind of bucks against the Biblical nature of the holiday after all Leviticus 11:7 tells us that pork is unclean. Perhaps ham is served because it is an illustration of how tempting sin is. Speaking of temptation, 1st and 2nd Kings tells us the story of Queen Jezebal who met her end after a lifetime of opulence, greed and excess. I’m still confused as to where the Easter bunny or Deviled eggs comes in.

To put a bow on this metaphysical musing I present a ham recipe for your Easter Brunch. Jezebel Ham is a fresh baked ham glazed in Jezebel sauce. Jezebel sauce, for the unindoctrinated, is a sweet and spicy melange that embodies the spirit of the Baal worshiping queen of Northern Israel. It was once a standard of the Southern Sunday dinners of the early 20th century. Today it remains an eccentric delicacy in Dixie showing up on everything from cream cheese bagels to cheese burgers.

I use the Jezebel sauce to put a zing into the old fashioned glazed ham scenario. And because unclean pork and a glaze named after pagan roaylty aren’t sinful enough how about braising the whole thing with Jack and Coke? Lord, forgive me.

Instructions

Variations

Jezebel sauce can also be made using apricot preserves instead of pineapple but the latter is more common with ham.

Culinary tradition: USA (Southern)

Recipe: Jezebel Ham

Ingredients

1 (8-10 pound) fresh ham (shank and leg of pork)

2 teaspoons salt

1 teaspoon Cajun seasoning

1/2 teaspoon ground black pepper

1/4 teaspoon cayenne (may omit if using Tabasco in Jezebel sauce)

1 cup Jezebel sauce

1/2 cup Jack Daniels Old #7 Tennessee Whiskey

4 cups Coke (no Pepsi will not do)

Instructions

Score the skin of the ham with a knife to make parallel 1/2-inch-deep cuts. Turn the ham and repeat to make a diamond pattern.

Combine the salt, Cajun seasoning, pepper and cayenne (if using) in a small bowl . Vigorously rub evenly over the ham. Place the ham with the scored side up into a large roasting pan.

Spackle with Jezebel over the entire ham. Pour 2 cups of Coke into the bottom of the roasting pan and bake for 1 hour.

Combine the Jack and the remaining 2 cups of Coke in a medium bowl to form a rather large cocktail. Baste the ham with the cocktail then continue baking, basting every 15 or so minutes with a combination of the cocktail and pot liquer. The ham is done when the skin is crispy and dark and the internal temperature reaches 165 degrees (American), roughly 2 1/2 hours give or take.

When done, let rest at least 20 minutes before carving. To serve, slice the meat thinly across the grain with more Jezebel on the side.

Variations

You may use a pre-smoked ham for this recipe. If so use the instructions on the package using the Jezebel in place of recommended or provided glaze. Jack and Coke are optional.

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.